Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Add beef broth to pan with short ribs; turn ribs, meat side down, in broth. Cover pork, beef, and chicken pans tightly with foil. Place pork on lower rack. Place beef and chicken on upper rack. Bake pork and chicken until tender, about 45 minutes. Remove both from oven; open foil. Continue to bake beef until tender, about 1 1/4 hours longer (2 hours total). Remove from oven; open foil.

Pour pan juices from pork, beef, and chicken into medium saucepan. Spoon off fat. Boil until reduced to scant 2 cups sauce, 25 to 30 minutes. Add bourbon; return sauce to boil, then remove from heat. Season with salt, pepper, and more hot chili sauce, if desired. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.

Coat grill racks with nonstick spray and prepare barbecue (medium-high heat). Cut pork racks between bones into ribs. Brush all meat with some of reserved marinade. Grill pork, beef, and chicken until slightly charred, brushing with more marinade and turning occasionally, 12 to 15 minutes.

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Reviews

I thought the sauce and marinade were great. I believe following the cooking instructions resulted in dried out ribs and thighs. They need to be cooked longer at a lower temp to assure a more moist result. I also think the sauce instructions resulted in a sauce that was too thin. Cook it down further or add a thickener to allow a better coating of the meats.

This was my first time making ribs, and as such I was very nervous, especially since my package of ribs said it would need 90 minutes to cook, instead of the 60 suggested in this recipe. I'm happy to report that the ribs were perfectly cooked just as the recipe stated. I only did pork ribs, as it was just my husband and I. He *loved* the sauce. I must not be a huge fan of sweet and sour, because it didn't really win me over, but he thought it was excellent, and that's high praise from someone who would prefer everything to be covered in barbecue sauce. I was very pleased with the cooking process and how it all turned out. It has encouraged me to try cooking ribs a second time, as they weren't nearly as hard to do as I thought they'd be.

YUM. YUM. YUM! Delicious all the way!! I made this almost as written; I skipped on the pork ribs, as the beef and chicken would already be more than enough food for us. I still made the same amount of marinade, though, and glad I did. I only used one green onion instead of 9, as hubby doesn't care for onions much (and it still turned out fantastic!) I did not bother to remove the membrane from the short ribs--just means you have to cut around it when eating (no problem for us, but might want to remove for entertaining). For the hot sauce, I used Cholula brand. Prep-wise, the only mod I did was at the end--instead of grilling, I popped the meat under the oven broiler on 'hi' for 5 minutes each side, rack placed in the middle. Served with crinkle fries. Loved this, will absolutely make again and again!